Steel Wheel blows the whistle on typical bar food. Make a stop at this neighborhood tavern that offers inspired dishes to please every palate.
General manager, Cheryl Tis, has been with the establishment for over two years. “I was in the hospitality industry for years, and then pursued a career in accounting for a while. However, I decided to go back to my first love and found my position here.”
Owner, Glenn Carlough also chose to go into the restaurant business thanks to his post-college bartending job. “I loved bartending because it’s the type of profession that fits all walks of life, whether you’re a student, retiree, or single parent. I always knew I wanted a place of my own one day.”
Glenn was considering purchasing a restaurant in Hoboken when he discovered that Smith Brothers in Ridgewood was also for sale. Having grown up in the area, he understood the local community and decided to buy it instead, and Steel Wheel made its grand opening debut four years ago.
“I like to describe our food as modern American cuisine. It’s pub food…elevated. We offer classic bar specialties, but it’s not just burgers, fries and wings. We also present healthier options like ahi tuna, a hummus platter, and a great variety of seafood entrees,” says Glenn. “Our chef, Bryan Tortorella, spent many years in Rhode Island and is really skilled at creating amazing seafood dishes.”
Steel Wheel offers live music each night to complement their selection of 16 beers on tap, inspired spirits, and artisan cocktails. “We collectively put our heads together to devise new drinks,” says Cheryl. “Our staff and bartenders are a varied group so we enjoy working together to come up with the perfect mixed drinks for our menu.” Their New Jersey Lemonade is a year-round hit, and bartenders Nicole Bertani and Frank Temocin craft classic Manhattans with their signature oak barrel-aged rye. “The oak from the barrel gives it a nice flavor,” says Cheryl. “That’s one of our staple drinks.”
Our food and drink menu continually evolves,” says Glenn. “I’m confident that this fall we will have achieved a new level of food and service; we keep the classic favorites but always enjoy coming up with more delicious ideas.”